TO START

Wellfleet oysters on the half shell
6/12.5    12/23

Basil pesto broiled Wellfleet oysters on the half shell
6/14.5

The best New England clam chowder with fire roasted corn and local clams
Cup 5.5    Bowl 7

Fire roasted gazpacho – grilled fresh tomato, cucumber and mixed pepper chilled soup
with fresh herbs and basil pesto
Cup 5.5    Bowl 7

Slow roast yellow heirloom tomato soup chilled with Maryland lump crab meat and crème fraiche
10.5

Wild mushroom fricassee on grilled pugliese
11.5

Crisp nicoise olive polenta with shaved prosciutto di Parma and chive oil
9.5

Grilled whole calamari, harissa oil, wild arugula and a citrus salad
12

Local mussels in a curry, German riesling and crème fraiche broth with grilled baguette
11

Grilled gigantic shrimp (U10's) with a Madagascar salsa verde
4 each

Sicilian Ceviche – slices of sashimi grade tellowfin tuna, orange, meyer lemon, caperberries and oregano
12

Lobster and saffron risotto cake with frisee lettuce and a smokey adobo mayonnaise
13.5

Jumbo lump Maryland crab cake with a lemon dill aioli and mixed mesclun greens
12

SALADS

Shaved fennel, celery and mixed heirloom radish with capers and an apricot dressing
7

Baby arugula, avocado, Parmigiano Reggiano, toasted pine nuts and an aged balsamic reduction
9

Sliced pear, apple, toasted hazelnuts and shaved gorgonzola with mixed mesclun greens and a citrus dressing
9.5

Mixed roast beets (chioggia, golden, purple) with Valencia orange, toasted hazelnuts and shaved ricotta salata
with a beet jus dressing
10.5

Classic Caesar - Whole leaf romaine hearts with a creamy Parmesan dressing and house herb croutons
8
marinated white anchovies
9.5
grilled shrimp
12.75

Winslow's Nicoise – olive oil cured yellowfin tuna belly tossed with tender fingerling potatoes, French green beans, shaved red onion, caperberries, cherry tomatoes and Italian parsley with a whole grain mustard sherry vinaigrette
14.5

House – mesclun greens, cherry tomatoes, shaved red onion
5

ENTREES

Roast Chatham cod on an 8 hr. slow roast tomato and garlic confit with creamy Yukon potatoes
21

Grilled local monkfish, parsnip pear purée, green olive tapenade and roast baby fennel
22

Grilled 10oz. swordfish loin with a rustic plum tomato, nicoise olive and capote caper sauce
on a bed of braised romaine hearts
23

Cioppino of local sea creatures – littleneck clams, monkfish, calamari and mussels in a tomato harissa
and lobster oil broth with grilled pugliese
25

Grilled local sea scallop and jumbo shrimp skewers with basil mint crushed peas
23

Classic Cape Cod tail and claw lobster roll with crispy herb fries
19.75

Jumbo lump Maryland crab cakes with a lemon dill aioli, herb fries and mesclun greens
25

Grilled Rainbow trout with orange saffron braised Belgian endive and a sauce vierge
19.5

Chicken paillard topped with baby arugula, mixed cherry tomatoes, shaved Parmigiano Reggiano
and a balsamic reduction
14.75

Steak Frites. 12oz., center cut choice, grilled New York strip steak served with a caramelized shallot herb or roast bone marrow or blue cheese compound butter and crispy herb fries
26.5

Certified Angus Beef 8oz. hamburger served with lettuce, tomato, onion, dill spear and crispy herb fries
9
With blue, Swiss or American cheese
10

The Winslow Burger! 8oz. Kobe beef burger topped with creamy gorgonzola dolce and crispy prosciutto
on a brioche bun with crispy herb fries
15.75

PASTA

Angel hair with seared local sea scallops, jumbo shrimp and mussels in a shallot white wine sauce
20.75

Lobster – half of a 2# lobster in the rough tossed with tarragon cream linguine
25

Mixed wild mushrooms and creamy burrata cheese with fettucine
19

Pan roast mixed cherry tomatoes, whole basil and cream with pappardelle pasta and shaved Parmigiano Reggiano
18


Please call for our weekly specials.


All of Winslow’s ingredients are organic or sustainable whenever possible.
We support eco-friendly products and compost all natural by-products to reduce our landfill impact.


sample 2012 menu - menu items may change based on seasonality and availability
Those with food allergies must tell their server so that we may best accommodate you.
18% gratuity will be added to parties of 6 or more.

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